Vermicelli chicken pulao

vermicelli pulao

Ganga Sreekant, a contestant in the online cooking contest conducted by Manorama Online in association with Savorite, has sent in an interesting recipe of vermicelli chicken pulao. The winner of this contest would win a cash prize of Rs 40,000 while the second and third prizes would be Rs 25,000 and Rs 10,000 respectively. Besides, the contestants to enter their recipes first could win gift vouchers worth Rs 500 as well. You can send your recipes and the pictures of dishes cooked using vermicelli of any brand.

The recipes and pictures could be sent to the WhattsApp number +91-9744063210. Or email it to

Check out the recipe of vermicelli chicken pulao by Ganga Sreekant.

1½ cups vermicelli
3 cups chicken stock
1 onion (finely chopped)
1 tsp crushed ginger-garlic
1 carrot
½ cup green peas
2 tbsp ghee
5 cardamom pods
3 cloves
1 cinnamon stick
1 bay leaf
Palm full of cashews
Palm full of raisins
For the chicken masala
1 kilo chicken
3 onions (sliced)
1 tbsp ginger €“ garlic paste
4 green chilies
1 small tomato
½ tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp fennel powder
2 tbsp yoghurt
Palm full of coriander leaves
Palm full of mint leaves
Salt as required

Pressure cook the chicken pieces with some turmeric powder, salt and 2 cups water
Separate the stock when it cools down
Meanwhile, remove the bones from the cooked chicken pieces
Keep these aside to be used later
To prepare the pulao, dry roast the vermicelli first
Meanwhile, heat ghee in a pan
Fry the cashews and raisins and keep them aside
Roast the cardamom, cloves, cinnamon and bay leaf in the same ghee
Now sauté the onion and the crushed ginger-garlic
Add the green peas and the carrot when the raw smell of the sautéed ingredients is gone
Now add the vermicelli and mix well
Pour the chicken stock into it
Cook until the stock reduces completely
For the chicken masala, heat 1 tbsp oil in a pan
Sauté the onions, ginger €“ garlic paste and green chilies
Add turmeric powder, chili powder, coriander powder and fennel powder
Saute until the raw smell of the powders is gone
Into it add tomato, boneless chicken pieces, coriander leaves, mint leaves, yoghurt and salt
Mix well
Cook for 10 minutes with the lid on
When the chicken pieces are nicely coated in the masala and the gravy is reduced, add the cooked vermicelli
Give everything a good mix
Garnish with finely chopped coriander and mint leaves.

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